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Hong Kong Restaurant Week 2013: Three leading chefs share what it means to them

DiningCity’s Restaurant Week returns for its fifth instalment in Hong Kong from 5 to 11 August, which is great news for food-lovers.

Once again, diners will have the opportunity to try new restaurants at affordable prices, with venues offering exclusive menus starting from as little as $98 for lunch and $258 for dinner.

Expat Living asked three leading chefs in Hong Kong to give us their thoughts on the Restaurant Week concept.

 

Hong Kong restaurant week 2013, three leading chefs share what it means to be them, Hong Kong
Alex M. Fargas, Chef de cuisine at FoFo by El Willy

What does Restaurant Week mean to you?
Restaurant Week is a very good opportunity for the restaurant to reach out to new customers. It allows customers who are not familiar with us to get an idea of our menu style.

What will be some of the highlights of your upcoming Restaurant Week menu?
The menu will be a nine-course tapas-style menu with some very traditional dishes like paella, croquettes, Iberico ham, along with some other very modern ones like strawberry gazpacho and tuna, scallop ceviche, octopus and potato foam and so on. I think the costumers will enjoy the whole experience; they’ll be able to try nine or ten different items in the same meal.

 

Hong Kong restaurant week 2013, three leading chefs share what it means to be them, Hong Kong
William Otis, Head Chef at Socialito

What does Restaurant Week mean to you?
We’re very excited about joining the event this August. I’ve been through a number of Restaurant Weeks in the UD and they are a great opportunity to expose new customers to your restaurant’s food and experience. It will be a very busy week with people dining at participating restaurants for an attractive price.

What will be some of the highlights of your upcoming Restaurant Week menu?
The menu will be a mixture of bold and refreshing flavours, true to the Latin cuisine of Socialito. It will be different to our normal menu, though the flavours enjoyed during Restaurant Week will always be available within our establishment. A couple of dishes to look out for are theheirloom tomato salad and the adobo rubbed pork loin.

 

Hong Kong restaurant week 2013, three leading chefs share what it means to be them, Hong Kong
Paolo Federici, Head Chef at Osteria Ristorante Italiano

What does Restaurant Week mean to you?
Osteria participated in Restaurant Week in March and it was a nice experience; we had new customers trying out our food and service. It’s always nice to talk to newcomers to understand their ideas about the restaurant and share opinions with them; it gives us the opportunity to understand what we are doing right and where we can improve.

What will be some of the highlights of your upcoming Restaurant Week menu?
The menu will serve a four-course set menu of authentic Italian food and it will give customers the possibility to try Osteria’s popular dishes, including Parma ham pizza. They will also enjoy our homemade pasta such ashomemade sausage ravioli with pumpkin, spinach and roasted bell pepper sauce.

For more information about the Restaurant Week or to reserve a table, visit DiningCity’s Facebook or Twitter pages, or www.diningcity.com.

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